Pounded Yam Recipe

Pounded yam is a dumpling one of the fufu meals from Africa. Traditionally eaten with the fingers and dipped in any of the sauces or soups from Africa. Yam is cooked until soft and transfered to a mortar then, pounded with a wooden pestle. You require a lot of energy for this but this pounded yam recipe below requires less work using yam powder and stirring on a stove.

Pounded yam recipe is a series of posts on this blog to discuss the various fufu meals from Africa. The word fufu is a name generally given to various dough like dumplings usually starchy from different grains like rice, corn or wheat, or from casava, yam or plantain.

This is one of the most presitgious meals you could request for in an African restaurant. Yam is very expensive and taste better than most of the others. Before going looking at this Pounded yam recipe, let me take you through how pounded yam is cooked traditionally.

The yam used here is indigenuoes to West Africa, It has a bark-like outer skin and usually white on the inside. For pounded yam the skin is peeled off with a sharp knife and the white yam inside is cut in small bits to allow it cook properly. The yam is thoroughly rinsed and transfered to a pot, water poured in to cover about three quarters of the yam and cooked on medium heat untill yam is soft. The cooked yam is then transfered to the mortar(similar to picture on the right) and pounded. In some tribes the women do the pounding while in others it is a man's job. Regardless of who does it, a lot of enery and workout require for this.

For this recipe though, the yam flour is used to achieve similar results with less time and less work to do. Although, many who were brought with using freshly cooked yam may not like this one but it is great and easier to do.

Let us go over to the recipe now:

Pounded Yam Recipe

Servings: 2

Prep Time: 5min

Cooking Time: 6-8min

Ingredients

600grams Pounded yam flour

4 cups of water

Wooden spatula or mixer

Method

Pour the water into a pot and bring to a boil

• Once boiling, sprinkle pounded yam flour into the boiling water, and stir the ensuing dough continuously until your desired texture is obtained.

• Sprinkle about a quarter cup of water on the dough, and cover the pot in low heat and allow dough to simmer.

• Need dough thoroughly with the wooden spatula to desired smoothness

• Your pounded yam is made.

• Serve with vegetable,fish or meat stew (egusi or ogbono or edikaekon, or banga soup)

Recipe provided by www.AfricanFoods.co.uk

Pounded Yam Recipe in Pictures

The sauces and soups served with this varies from person to person and tribe to tribe. However, there favourite soups worthy of mention here:

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